Pumpkin Soup
Well, it’s fall season, and of course, everywhere you go you will see and hear pumpkins, pumpkins, pumpkins! So, it’s that time of the year where we get to enjoy comforting, buttery, smooth, creamy, sweet and savory pumpkin soup. If you have a blender, then you can certainly enjoy this soup too. I promise you it is super easy to make.
Fun fact: Pumpkin soup is very popular in Haiti. People of Haiti created pumpkin soup to celebrate their independence from France. In Haiti, Pumpkin soup represents symbol of strength and unity. Enjoy!
Ingredients
1 kg (2.2 lbs) of peeled and cubed pumpkin
1 medium chopped onion
2 medium chopped carrots
2 medium chopped potatoes
1 stick of celery
1 tablespoon of butter
4 cups of vegetable or chicken broth (use water if broth is unavailable)
1/2 cup of heavy cream
2 cloves of minced garlic
1/4 teaspoon of cinnamon (optional)
pinch of nutmeg (optional)
some salt and black pepper
2-3 teaspoons of olive oil
Directions
Heat up the olive oil in a pot and sauté the onions for about 5-7 minutes until they become golden.
Now add carrots, garlic, and potatoes. Stir for 5 minutes.
Add chopped celery and butter. Stir for 2 minutes.
Add pumpkin and stir all the vegetables for another 5 minutes. Add some salt (to taste). Remember to be conservative with the salt. It’s better to under-salt the dish and then add it later.
Add 4 cups of broth to the pots with vegetables. Once the liquid comes to a boil, close the lid and let everything simmer for 30 minutes.
After everything simmers, blend everything into a puree.
The last step is to add nutmeg, black pepper, cinnamon and cream. Check for salt and adjust if necessary.
Enjoy the soup! You can sprinkle the soup with some pumpkin seeds for presentation and extra flavor.